Tea Cake

I have had this cake recipe sitting in my recipe box for 3 years with the intent of making it. 2 nights ago

finally did and was not disappointed. Cake came out the oven and it cooled...about 5 mins later 3/4 of it

was gone. This is such an easy recipe and you need things that should already be in the house. I  would

recommend having this with coffee or tea and it is simple enough to whip up when someone is coming 

over suddenly. I also like this cake because it is not sweet. 

Carrot and Spiced Tea Cake

Ingredients

65g butter, softened

            
1/2 cup caster sugar

            
1 egg

            
2 teaspoons vanilla extract

            
1 cup self-raising flour, sifted

            
1/3 cup milk

            
1 medium carrot, peeled, grated

            
1 teaspoon ground cinnamon

            
1 teaspoon ground ginger

            
Butter, to serve

Cinnamon topping

            
10g butter, melted

            
1/2 teaspoon ground cinnamon

            
2 teaspoons caster sugar

Method

1.     
Preheat oven to 180°C/160°C fan-forced oven. Prepare loaf tin.

2.     
Using an electric mixer, beat butter, sugar, egg and vanilla together for 2 minutes. Stir in half the flour, then half the milk. Repeat with remaining flour and milk, adding carrot, cinnamon and ginger.

3.     Spoon mixture into prepared pan. Level top.

4.     
Bake for 30 minutes or until a skewer comes out clean.

5.     Stand in pan for 5 minutes. Turn, top-side up, onto a wire rack.

6.     Make topping: Combine cinnamon and sugar in a bowl. Brush hot cake with butter. Sprinkle with cinnamon mixture. Cool. Serve.

Muffin Fix- Cranberries and Almonds!

Well back into the hum drum of reality with work, cleaning, gardening, work, not sleeping and basically not enjoying it all so much. So I took some time out to bake some yummy more savoury type of muffins and enjoy the foggy rain. The weather looks like it is trying to clear but, it was a lot of fun today weeding the front garden bed in the wispy rain. One of these guys jumped on me however, once I realised it was on the glove he was so cool to look at. 

I have been craving dried cranberries all week for some random reason and low and behold I stumble upon some in the quick sale section. :) This made my day. But what to do with them...I could put them in a trail mix for school over the week, I could dip them in chocolate, I could eat them one at a time and enjoy the tart taste...So many choices. Eventually, after much debate, I decided to try out combining 2 different recipes to make Spiced Cranberries and Almonds Muffin. I LOVE the result. They hit my savoury craving just right. Although this idea won by a nose to the Cranberry and Almond Loaf. That may have been due to the loaf tin growing legs and running away from home. That's my story anyway.
I hope you like. 

Spiced Cranberry and Almond Cupcakes

Prep: 5 mins
Cook Time: 20 mins
Makes: 10 large muffins, 20 cupcakes

Ingredients

150g butter, softened
150g white sugar
175g self raising flour
3 eggs
1 tsp vanilla essence
1 cup of dried cranberries
1 cup of slivered almonds
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg

Method:

1. Preheat oven to 180⁰C, prepare cupcake/muffin tins with butter or paper/foil

2. In a large bowl add butter, sugar, flour, eggs, vanilla essence, ground ginger, cinnamon and nutmeg. Blend with hand mixer until creamy.

3. Stir through almonds and cranberries.

4. Place mixture into muffin/cupcake tin, place a small dried cranberry on top of each muffin/cupcake.

5. Cook for 20-25 mins or until golden brown. Serve warm or cooled. 

I may also be stupidly excited about my new electronic scales from 'Three Hats'. Most importantly it is red and I finally have something to measure weight instead of esimating. I haven't had an official scale for 2 years and this has resulted in me not trying some recipes. Woot woot!!!

Pft Summer is here...Banana prices are finally dropping...SMOOTHIE TIME

Okay, short version of the story. Banana crops in Far North QLD were wiped out by Cyclone Yasi which has caused the prices to sky rocket. However, the first crops of the newly planted trees are being put onto supermarket shelves which means price reduction.

So to celebrate my favourite fruit being affordable again and the oppresive heat rolling in as summer kicks in I am making Banana Smoothies in class tomorrow! We are doing a healthy snack unit and this is the example I am showing the children. Plus, I get to finish off my school day with a yummy smoothie. What more could a teacher want. Here is the recipe I use.

Banana Smoothie
Preparation Time: 3 mins

Ingredients
2 cups skim milk
2 banana’s roughly chopped
½ cup natural yogurt
1 tablespoon honey
½ tablespoon cinnamon
Ice cubes

Method
1. Place all ingredients in the blender.
2. Blend until smooth
3. Serve in 2 tall glasses.